Carrot Cake is my second favorite cake when I need a keto dessert. First is white cake and then comes carrot cake. I created this keto carrot cake recipe with cream cheese frosting because I needed to satisfy my occasional craving for keto cake. This low carb cake recipe is moist and full of carrot & spice flavor.
This low carb carrot cake is made using REAL carrots. Don’t be afraid of carrots on the keto diet. They are loaded with fiber and vitamins. Sure, they might have carbs, but this keto carrot cake recipe on uses 1 cup of shredded carrots for the entire cake!
I topped my keto carrot cake with cream cheese frosting. This keto frosting has a little extra bite to it because I add some sour cream. You can also use plain yogurt. My favorite keto yogurt is the plain yogurt from PEAK YOGURT. Each container has 24 g of FAT and 4 g CARBS and is delicious on it’s own. Visit their site here: https://peakyogurt.myshopify.com/?aff=10
Make sure to double the recipe if you love keto cream cheese frosting.
FULL RECIPE: https://www.ketofocus.com/recipes/keto-carrot-cake/
Cakes pans I used: https://amzn.to/2Z4EYqJ
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KETO CARROT CAKE
(Make 1 single layer 8 inch cake or 1 double layer 4 inch cake)
1 ½ cup almond flour
½ cup granulated Swerve or sweetener of choice
¼ cup of golden Lakanto monkfruit or golden Swerve
1 ½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ¼ teaspoon cinnamon
½ teaspoon nutmeg
⅛ teaspoon ground cloves
1 cup loosely packed grated carrots (from one medium sized carrot)
4 tablespoons butter, melted
½ teaspoon vanilla
½ cup chopped pecans
8 oz cream cheese, softened
5 tablespoons butter, softened
1 tablespoon sour cream or plain yogurt
½ teaspoon vanilla
½ cup confectioner’s Swerve
Grease the bottom and sides of one large circle cake pan or two 4 inch pans. Line the bottom with a circle of parchment paper.
Whisk together all the dry ingredients.
Add the carrot, eggs, butter, vanilla to the dry ingredients and mix until combined.
Stir in the pecans.
Scoop batter into prepared pans (fill halfway). Bake at 350 for 22-30 minutes. 22-25 minutes for 4 inch pans and 25-30 minutes for 8 inch. Bake until set in the middle.
Let cool completely before frosting.
For the frosting, whip together cream cheese, butter, vanilla, and sour cream. Slowly add in the confections Swerve and continue to whip for another 2-3 minutes or until fluffy.
MACROS per serving (⅛ of the cake, includes frosting)
Fat: 40.2 g
Net Carbs: 5.6 g
Protein: 10.5 g
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Music from SoundStripe
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